Peach Jelly, Purple Rice and Tremella Congee

Peach Jelly, Purple Rice and Tremella Congee

1. The peach gum is soaked more than 12 hours in advance. I soaked for nearly 20 hours.

2. It should be soaked until there is no hard pinch by hand.

3. After the peach gum is soaked, soak the white fungus. I only soaked the white fungus for about 2 hours

4. After the white fungus is soaked, cut off the yellow part and tear it into small flowers.

5. Wash the black rice after the peach gum and white fungus are soaked, as long as soaking within half an hour.

6. Put the white fungus in the pressure cooker for about half an hour. My type of white fungus is more difficult to produce glue, so cook it in advance.

7. After the white fungus is almost cooked, add black rice and peach gum and cook together. After cooking, add sugar and serve.

Tips:

1. Both peach gum and white fungus should be soaked. Be sure to soak the peach gum first and then soak the white fungus. If it is hot, the white fungus will change its flavor for a long time.
2. If the white fungus is difficult to produce gum, it must be boiled before adding peach gum and black rice.
3. You can also add brown sugar or brown sugar, but the color doesn't seem so good.